Perfil de compostos fenólicos do suco de laranja integral pasteurizado comercial
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Data
2018-07-30
Autores
Alves, Maria Rita Olivati Estevam
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Universidade Estadual Paulista (Unesp)
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Objetivo: O objetivo desse trabalho foi avaliar o perfil de compostos fenólicos do suco de laranja integral pasteurizado de marcas comerciais. Métodos: Foram reunidas informações sobre os compostos fenólicos considerando suas características químicas, bioatividade, técnica analítica utilizada para a sua determinação, e os principais compostos presentes em citros. Sucos de laranja integral pasteurizado de nove marcas comerciais foram adquiridos em Araraquara e região, SP. Foram adquiridas três embalagens de cada marca, com diferentes prazos de validade, referentes a diferentes lotes. Sucos de cada marca e lote foram liofilizados e submetidos à extração com solução de metanol:água (90:10, v/v), e os extratos foram submetidos à limpeza em cartucho SPE C18. A separação dos compostos foi realizada no sistema HPLC-DAD, empregando coluna C18 com fase móvel de água:ácido fórmico (99,9:0,1, v/v) e acetonitrila, em modo gradiente, vazão de 1 mL.min-1, temperatura de 50 ºC e volume de injeção de 20 µL. Foi também empregado o sistema UPLC-UV/MS, com escalonamento das condições para escala sub-2 µm. Os extratos foram injetados no sistema HPLC-DAD e UPLC-UV/MS para a identificação e quantificação dos compostos fenólicos. Resultados: Os principais compostos fenólicos das frutas cítricas descritos na literatura são os flavonoides, particularmente as flavanonas narirutina e hesperidina. Nesse trabalho foram identificados 60 compostos do suco de laranja, dos quais 54 são compostos fenólicos. Os flavonoides rutina, eriocitrina, narirutina, naringina, hesperidina, naringenina, nobiletina e tangeritina, e os ácidos caféico, p-cumárico e ferúlico foram identificados nos sucos de todas as marcas e lotes. Os níveis dos compostos fenólicos e dos compostos fenólicos expressos como composto majoritário de cada classe química presente na matriz variaram entre marcas e lotes. Os resultados da análise de PCA permitiram diferenciar o suco das marcas JA, MA, NC e PO, das marcas LI, NO, PR, TR e XA, de acordo com o perfil de compostos fenólicos. Conclusão: Foram identificados 54 compostos fenólicos no suco de laranja. Os flavonoides rutina, eriocitrina, narirutina, naringina, hesperidina, naringenina, nobiletina e tangeritina, e os ácidos caféico, p-cumárico e ferúlico foram identificados no suco de todas as marcas. Os níveis de compostos fenólicos oscilaram entre marcas e lotes, em relação aos compostos majoritários hesperidina e narirutina, aos intermediários eriocitrina e naringina, aos minoritários naringenina, rutina, nobiletina e tangeritina, e aos expressos como composto representante da classe. APCA permitiudiferenciar os sucos de diferentes marcas e lotes de acordo com os compostos fenólicos. O suco das marcas XA, MA, PO e TR apresentou comportamento similar, com aumento dos níveis de compostos fenólicos do 1º para o 3º lote, e o suco das marcas LI, NO e JA, também com comportamento similar, com redução dos níveis de compostos fenólicos do 1º para o 3º lote. O suco das marcas PR e NC foi diferenciado das demais marcas, com níveis de compostos fenólicos bastante aumentados na marca PR, e reduzidos na marca NC.
Objective: The aim of this work was to evaluate the profile of phenolic compounds of pasteurized orange juice from commercial brands. Methods: The phenolic compounds where characterized considering chemical structure, bioactivity, and techniques for analytical determination, as well as the main compounds present in citrus. Pasteurized orange juices from nine commercial brands were purchased in Araraquara and region, SP. Three packages from each brand were acquired, with different shelf life corresponding to different lots. Juices were lyophilized and extracted with methanol:water solution (90:10, v/v), and the extracts were cleaned in C18 SPE cartridges. Separation of the compounds was performed in an HPLC-DAD system, using a C18 column with mobile phase of water:formic acid (99.9:0.1, v/v) and acetonitrile in gradient mode, with a flow rate of 1 mL.min-1, temperature of 50 ºC and injection volume of 20 μL. An UPLC-UV/MS system was also used, with scaling conditions for sub-2 μm scale. The extracts were injected into the HPLC-DAD and UPLC-UV/MS system for identification and quantification of the phenolic compounds. Results: The main phenolic compounds of citrus fruits described in the literature are flavonoids, particularly the flavanones narirutin and hesperidin. In this work 60 compounds were identified in orange juice, of which 54 are phenolic compounds. The flavonoids rutin, eriocitrin, narirutin, naringin, hesperidin, naringenin, nobiletin and tangeritin, and the caffeic, p-coumaric and ferulic acids were identified in all juices. The levels of phenolic compounds varied amongst brands and lots. The results of the PCA analysis allowed to differentiate the juice of the brands JA, MA, NC and PO, from brands LI, NO, PR, TR and XA, according to the phenolic compounds profile. Conclusion: A total of 54 phenolic compounds were identified in orange juice. The flavonoids rutin, eriocitrin, narirutin, naringin, hesperidin, naringenin, nobiletin and tangeritin, and the caffeic, p-coumaric and ferulic acids were identified in the juice of all brands. The levels of phenolic compounds oscillated amongst brands and lots, in relation to all of the compounds evaluated. The PCA allowed the differentiation of the juices from different brands and lots according to the phenolic compounds. The juice from the brands XA, MA, PO and TR presented similar behavior, with an increase in the levels of phenolic compounds from the 1st to 3rd lot, and the juice from the brands LI, NO and JA, also with similar behavior, showed a decrease in the levels of phenolic compounds from the 1st to the 3rd lot. The juice from the PR and NC brands was differentiated from the other brands, with phenolic compound levels greatly increased in the PR brand, and reduced in the NC brand.
Objective: The aim of this work was to evaluate the profile of phenolic compounds of pasteurized orange juice from commercial brands. Methods: The phenolic compounds where characterized considering chemical structure, bioactivity, and techniques for analytical determination, as well as the main compounds present in citrus. Pasteurized orange juices from nine commercial brands were purchased in Araraquara and region, SP. Three packages from each brand were acquired, with different shelf life corresponding to different lots. Juices were lyophilized and extracted with methanol:water solution (90:10, v/v), and the extracts were cleaned in C18 SPE cartridges. Separation of the compounds was performed in an HPLC-DAD system, using a C18 column with mobile phase of water:formic acid (99.9:0.1, v/v) and acetonitrile in gradient mode, with a flow rate of 1 mL.min-1, temperature of 50 ºC and injection volume of 20 μL. An UPLC-UV/MS system was also used, with scaling conditions for sub-2 μm scale. The extracts were injected into the HPLC-DAD and UPLC-UV/MS system for identification and quantification of the phenolic compounds. Results: The main phenolic compounds of citrus fruits described in the literature are flavonoids, particularly the flavanones narirutin and hesperidin. In this work 60 compounds were identified in orange juice, of which 54 are phenolic compounds. The flavonoids rutin, eriocitrin, narirutin, naringin, hesperidin, naringenin, nobiletin and tangeritin, and the caffeic, p-coumaric and ferulic acids were identified in all juices. The levels of phenolic compounds varied amongst brands and lots. The results of the PCA analysis allowed to differentiate the juice of the brands JA, MA, NC and PO, from brands LI, NO, PR, TR and XA, according to the phenolic compounds profile. Conclusion: A total of 54 phenolic compounds were identified in orange juice. The flavonoids rutin, eriocitrin, narirutin, naringin, hesperidin, naringenin, nobiletin and tangeritin, and the caffeic, p-coumaric and ferulic acids were identified in the juice of all brands. The levels of phenolic compounds oscillated amongst brands and lots, in relation to all of the compounds evaluated. The PCA allowed the differentiation of the juices from different brands and lots according to the phenolic compounds. The juice from the brands XA, MA, PO and TR presented similar behavior, with an increase in the levels of phenolic compounds from the 1st to 3rd lot, and the juice from the brands LI, NO and JA, also with similar behavior, showed a decrease in the levels of phenolic compounds from the 1st to the 3rd lot. The juice from the PR and NC brands was differentiated from the other brands, with phenolic compound levels greatly increased in the PR brand, and reduced in the NC brand.
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Palavras-chave
Compostos Fenólicos, Suco de laranja, Hplc-dad, Uplc-uv/ms, Flavonoides, Ácidos Fenólicos, Phenolic compounds, Orange juice, Hplc-dad, Uplc-uv / ms, flavonoids, phenolic acids